Blanched Brussels Sprouts

Blanched Brussels Sprouts

Quick-boiled then ice-shocked sprouts turn bright green and crisp-tender in minutes.

Total 20 min Makes 4 servings Calories 65/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Blanching brussels sprouts in salted boiling water and plunging them into ice water locks in color and crunch while tempering their bitterness. This technique sets them up for a fast sauté, roast, or salad finish, and makes a reliable base for meal prep ahead of busier cooking days.

Ingredients

  • 1 1/2 pounds brussels sprouts, trimmed and halved
  • 2 tablespoons kosher salt, for blanching water
  • 4 cups ice
  • 1 teaspoon salt, for seasoning
  • 1 tablespoon olive oil

Method

  1. Trim the stem ends off the brussels sprouts, peel away any yellowed outer leaves, and halve each sprout through the core.

  2. Fill a 6-quart saucepan two-thirds full with water, stir in the 2 tablespoons kosher salt, cover, and bring to a rolling boil over high heat.

  3. Set up an ice bath by filling a large bowl with the ice and 4 cups cold water.

  4. Add the halved brussels sprouts to the boiling water and blanch until bright green and crisp-tender, about 4 minutes.

  5. Using a slotted spoon or spider, transfer the sprouts immediately into the ice bath to stop the cooking.

  6. Let the sprouts sit in the ice bath for 3 minutes, then drain thoroughly in a colander.

  7. Pat the sprouts dry with a clean towel, toss with the olive oil and 1 teaspoon salt, and serve or set aside for further cooking.

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    Blanched Brussels Sprouts

    Blanching brussels sprouts in salted boiling water and plunging them into ice water locks in color and crunch while tempering their bitterness. This technique sets them up for a fast sauté, roast, or salad finish, and makes a reliable base for meal prep ahead of busier cooking days.

    20 min 4 servings 65 cal

    Ingredients

    • 1 1/2 pounds brussels sprouts, trimmed and halved
    • 2 tablespoons kosher salt, for blanching water
    • 4 cups ice
    • 1 teaspoon salt, for seasoning
    • 1 tablespoon olive oil

    Method

    1. 1

      Trim the stem ends off the brussels sprouts, peel away any yellowed outer leaves, and halve each sprout through the core.

    2. 2

      Fill a 6-quart saucepan two-thirds full with water, stir in the 2 tablespoons kosher salt, cover, and bring to a rolling boil over high heat.

    3. 3

      Set up an ice bath by filling a large bowl with the ice and 4 cups cold water.

    4. 4

      Add the halved brussels sprouts to the boiling water and blanch until bright green and crisp-tender, about 4 minutes.

    5. 5

      Using a slotted spoon or spider, transfer the sprouts immediately into the ice bath to stop the cooking.

    6. 6

      Let the sprouts sit in the ice bath for 3 minutes, then drain thoroughly in a colander.

    7. 7

      Pat the sprouts dry with a clean towel, toss with the olive oil and 1 teaspoon salt, and serve or set aside for further cooking.